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Keio University (慶應義塾大学 三田キャンパス)

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宮泉會津宮泉 純米吟醸 渡船弐号(わたりぶねにごう)純米吟醸生詰酒
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しんしんSY
Another bottle of sake brought in by a senior Aizu Miyazumi I have had this brand three times before, but this was my first time to try Junmai Ginjyo Wataribune Nigo! The aroma is not as strong as that of Izumikawa. But when you put it in your mouth, the sweet and juicy taste is unbelievable! How many glasses of wine did I drink? I told Mr. and Mrs. Senpai that it was a very delicious sake and thanked them for the gift 🥲. The party was blessed with beautiful weather 🎉. Now that the first party is over, let's talk some more at the second party: ⚾️ (with a few words of knowledge) Rice used: Watarifune No. 2 (100% Tan-kan Watarifune No. 2) produced in Hyogo Prefecture Polishing ratio 50%. Pour 16% (16 degrees Celsius) Heat treatment: Yes (one time heat treatment)
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しんしんSY
The 105th anniversary party of my college baseball club We were served sake brought in by one of our seniors from Aizu! Izumikawa by Hiroki Shuzo, the brewer of Tobiroki Since the last time I drank it in Aizu with my senpai! It has a nice aroma and a calm, fruity taste! I heard that the distribution of this sake is limited to Aizu. Talking with old members for the first time in a long time Delicious sake made our tongues smooth! knowledge of how to make the best use of it! Rice polishing ratio: Yamadanishiki / Gohyakumangoku Sake degree: 55 degrees Heat treatment: 2 times heat treatment Alcohol content: 15
Japanese>English